Pollock curry with almonds by Sarah

Ingredients for 2 servings:

• ½ bell pepper(s), red
• 200 g basmati
• Salt
• 350 g fish fillet(s), fresh or frozen pollock fillet
• 150 g broccoli
• 1 tbsp germ oil
• 2 tbsp curry powder
• 150 ml coconut milk
• 1 tsp broth, instant
• 1 tbsp roux, instant
• Lime juice
• Sugar
• Cayenne pepper
• 2 tbsp almond flakes, roasted

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Pollock, curry and almonds – an interesting combination

Deseed and wash the bell peppers, and cut into small cubes. Bring 500 ml of water to a boil. Add the rice, bell peppers, and a pinch of salt, cover, and cook over low heat for 20 minutes. Cut the pollock fillet into bite-sized pieces. Thaw frozen fish beforehand. Cut the broccoli into florets and cook in boiling salted water for 5 minutes. Remove from the pan, rinse with cold water, and drain. Heat germ oil in a non-stick pan. Fry the fish on all sides, turning over, sprinkle with curry powder, sauté briefly, and remove. Add the broccoli to the pan, turning over, and remove. Pour 200 ml of water and coconut milk into the pan and bring to a boil. Stir in the stock and roux, bring to a boil, and cook over low heat for about 1-2 minutes. Add the fish and broccoli, season with lime juice, sugar, and cayenne pepper, and serve sprinkled with almonds.